The year 2017 is starting to look brighter and brighter. New cideries are opening up left and right and there’s plenty to taste across North America. From the East to West Coasts, north to south and everywhere in between, cidermakers are thriving in the industry and everyone wants in. Start the year off right by showing supporting for these five new East Coast cideries.
Coyote Hole Ciderworks | Mineral, VA
This husband-and-wife duo started homebrewing beer, wine and cider years ago. It was only until recently that the couple realized they had a knack for fermenting cider when family and friends asked to purchase their product. Thus began the journey of Coyote Hole, with a name based on its smalltown Virginia mining history. Located near breathtaking Lake Anna, the cidery resides on 20 acres of land and uses 100 percent Virginia-grown apples to produce their juicy blends.
Ploughman Farm Cider | Aspers, PA
Seventh-generation farmer Ben Wenk debuted Ploughman Farm Cider’s first offering in November of 2016 by showcasing the signature Stark Cider. Using apples from Three Springs Fruit Farm in the beautiful hills of Adams County, Ploughman Cider is planning to stay local and sell Wenk’s ciders through farmer’s markets and near by restaurants. The two offerings available are an off-dry, fruit-forward cider and a Citra-hopped cider sold throughout Aspers.
ANXO | Washington, D.C.
The first cidery and cider bar in the United States capitol since Prohibition — a tagline this cidery and bar uses proudly and often — ANXO opened its doors as a brick and mortar cider spot to the public in July after months of pop-ups and cider tastings around town. Fermentation goes down on the first floor of the bar (as well as the basement cellar) so that thirsty patrons can not only see and taste what they are drinking but they can smell it as well. A full restaurant plates up Basque-inspired bites (called pintxos) for cider-pairing pleasures.
Banter’s Hard Cider | Stroudsburg, PA
Having officially opened in December, Banter’s taproom rotates owner and cidermaker Steve Brancato’s nine standard ciders in the heart of downtown Stroudsburg. Using the finest ingredients, Banter’s aims to offer a variety of innovative blends while continuing to produce high quality ciders. Using local apples from the regions bounty, Banter’s ciders include Original and Dry to pear- and cherry-infusion as well as a Granny Smith single varietal option. Not only does Banter’s offer a plethora of cider, the local taproom features live music and a specialty cocktail menu for the non-cider drinkers.
Graft Cider | Newburgh, NY
From the founding cidermaker of Millstone Cellars, Graft Cider takes traditional European methods and puts a contemporary flare on them. Using wild yeast to ferment, the cidery’s current offerings range from barrel-aged cider to a blend made with tamarind and ginger. Graft combines innovation, technique and excitement to bring to the highly acclaimed New York cider market, with ciders like the beer-influenced Gose, infused with salt, tamarind and ginger, and the Book of Nomad series of soured ciders.
